Just caught word from the underground chef himself, David Anthony Temple (DAT). Seems he is celebrating life itself with the largest menu I have seen to date. Twenty seven courses (magical number, same as the name of the restaurant he is designing).
If you wish to make reservations we have the low down. Arrive at 7:30 Saturday night (tomorrow) at Spiceman’s FM 1410 – 1410 N. Fitzhughue in Dallas. The cost is $125 per person not including gratuity (prepay here or pay cash at the door). As always, it is BYOB. Jump for the entire menu – and the list is long. Continue reading →
Artizone.com, Dallas’ own online shopping website and home delivery service has paired up with David Anthony Temple (aka Chef DAT) and Tom Spicer for “Dinner in the Garden,” Sunday, October 30 at 5pm benefitting The Family Place.
Using the freshest produce from Artizone supported local farms including Spiceman’s FM 1410, artisanal shops and small businesses, Chef DAT will compose a one of a kind dinner concerto in 5 movements, to be performed in Spiceman’s urban garden with an orchestra of wines to match. Continue reading →
by Steven Doyle and Chad Houser Photos by Robert Bostick
This past weekend we were excited to be invited to the October edition of Café Momentum, the pop-up restaurant with a heart. As many may know, Café Momentum is an effort of Janice Provost and Chad Houser of Parigi along with the very good people at Dallas County Youth Village that creates opportunities for disadvantaged youth in the restaurant industry. Continue reading →
Wine Down Bistro, Culinary School of Fort Worth, Texas Prairie Farms and Artisan Baking Co. are teaming up to present Farm & Fork, anew pop-up restaurant at 6 p.m. Sunday, Aug. 14 at Wine Down Bistro, 124 S. Scott St., in Burleson. Farm & Fork is a creative collaboration between Chef Andrea Blair of Wine Down Bistro, Chef Brad Waier of the Culinary School of Fort Worth, Farmer Kim Gerdeman of Texas Prairie Farms and Gwin and Mark Grimes of Artisan Baking Company. Continue reading →
There are many unique trends in food these days. Certainly the gastro pubs seemingly are on the forefront, as are the food trucks. One trend we follow more actively on craveDFW is the underground or pop-up restaurant.
We have a new discovery for those who enjoy dining at these intimate and somewhat clandestine culinary gatherings. Chef Nicole is no stranger to the Dallas restaurant scene, having worked at top shops in Dallas including Nana for chef Bombaci. Nicole graduated at the California Culinary Academy in San Francisco in 2003 and has since made her mark. Continue reading →